CREAMY CHICKEN KORMA | HEALTHY SLIMMING RECIPE
Delicious Chicken Korma.. Completely Syn free on the Slimming World plan. Mild and Creamy with a touch of spice, chicken korma is perfect for the whole family. Make my recipe this weekends fakeaway treat.
When I first made this recipe I did a lot of research into the key ingredients of a chicken korma as I wanted to make sure it didn’t taste like your average “jar sauce”. What I discovered was that there is 100’s of different ways to make a Korma, but making it Syn Free whilst still keeping the authentic taste was going to be my hardest challenge.
However what I did discover is that every korma recipe has something in common.. the creamy texture with the sweet taste. This is easily achieved with fat free Greek style yogurt which we know is Syn free on the Slimming World plan.
Another thing I am particularly aware of when creating any recipe is not all of my followers have 100’s of spices in the cupboard like I do. So I like to keep them to a minimum. Meaning this quick and easy Chicken Korma has only 4 main spices to create that authentic taste. The cooking time along with prep should take you no longer than 20 minutes.
WHY IS THIS THE BEST CREAMY CHICKEN KORMA RECIPE?
- Delicious
- Full of flavour
- Syn Free*
- Low in calories
- Freezable
- Fakeaway friendly
IS THIS RECIPE SUITABLE TO MAKE AHEAD OF TIME?
This recipe can be stored in an airtight container in the fridge for upto 3 days before reheating. This can also be frozen once cooled and kept for 1 month. Defrost thoroughly before reheating. Making this recipe the ultimate batch cooker’s dream!
Creamy Chicken Korma
Ingredients
- 2 Skinless Chicken Breasts [Diced]
- 300ml Boiling Chicken Stock [Using 1 Stock Cube]
- ½ Onion [Peeled, Diced]
- ½ tsp Ground Ginger
- 1 tsp Medium Curry Powder
- 1 Garlic Clove [Crushed]
- ¼ tsp Turmeric
- 1 tsp Granulated Sweetener
- 100g Fat Free Greek Style Yoghurt [Room temp]
- Pinch of salt
- Frylight
Instructions
- In a pan over a medium heat add onion, garlic, ginger and half of the stock.
- Cover with a lid and simmer for 4 – 5 minutes.
- Add the diced chicken, curry powder, turmeric, pinch of salt, sweetener and the rest of the stock.
- Simmer on a medium heat for 10 – 12 minutes stirring often.
- Bring to a low heat and stir in your Greek style yogurt for a minute or two before serving.
Notes
Have you created this recipe?
Please let me know how it turned out! Leave a comment below or share a photo on Instagram tagging me at @fatgirlskinny__ and the hashtag #fatgirlskinny.
Going to try this at the weekend, looks yummy.
Sounds delicious. A new one to try this weekend.x
I see that you don’t fry out the spices. Does this not give it a powdery taste?
No.. the chicken stock helps to boil out the spices.. this wasn’t powdery at all.. in fact it was the least powdery curry i have managed to create.. 🙂
Superb recipe thank you
This looks nice and easy for the weekend. Will give it a Try! But don’t forget your 1/3 speed!
More onion and less chicken in the curry and a bit of spinach 🙂 It all works for me. I followed SW before speed even existed. x
I don’t usually like yogurt in my food, do you taste the yogurt? ?
The yogurt helps to give the korma the sweet taste.. it doesnt taste of actual yogurt though no.
Hi just made this but sauce seems really thin .can I thicken with cornflour?.
You are welcome to thicken with cornflour but you would need to Syn this
Korma is coconutty. Do you not add any coconut milk or dessicated coconut?
To keep this recipe Slimming World friendly we do not add any extras but you are welcome to as long as you remember to Syn accordingly.
I use muller light fat free coconut yogurt (2.5 syns for 450g pot). It makes it very creamy and delicious
I made this last night and it was absolutely delicious – even my partner loved it – the dish is very quick and easy to make – defo will.make this again soon